Teriyaki Sheet Pan Salmon With Veggies

Name: Teriyaki Sheet Pan Salmon With Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 lbs boneless salmon; can be skin on or off; 4 TBSP sesame oil; 2 TBSP soy sauce; 1/2 cup Teriyaki sauce, divided; 1 TBSP freshly grated ginger (You could also use ginger paste); 2 cloves of garlic, minced; 1 tsp garlic powder; 1/4 tsp sea salt; 1/4 tsp black pepper; 3-4 cups broccoli florets; 2 cups sugar snap peas; 2 bell peppers, cut into 1-inch pieces (I like to stick with sweeter peppers like red, orange, or yellow.); 1 bunch of scallions, cut into 1-inch pieces; Sesame seeds, for garnish; Hot chili sauce, if you like it spicy!

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This teriyaki sheet-pan salmon with veggies checks every weeknight box: quick, easy, healthy, and suspiciously flavorful for something that comes together so fast. You’re basically eating the rainbow here—plus getting plenty of protein, fiber, and those very virtuous omega-3s.

Sheet pan salmon, vegetables, and lime wedges.

Gone are the days of defaulting to takeout when you need something fast. This marinated, teriyaki-glazed sheet-pan salmon proves it. It cooks in about 20 minutes, feels almost too easy, and is genuinely nourishing—plenty of protein and omega-3s from the salmon, plus fiber, vitamins, and all the colorful goodness from those roasted veggies. It’s an effortless way to get your salmon fix, and honestly, it’s a good one.

If you’re looking for more healthy, genuinely delicious salmon situations, try my healthy rice bowl with salmon, the easy Miso salmon, or those sweet Thai chili air fryer salmon bites everyone raves about. All very good, all very weeknight-friendly.

Ingredients for Sheet Pan Salmon With veggies
Modifications
Pro Tip
How to Make Sheet Pan Salmon With Veggies
What to Serve With Sheet Pan Salmon
Storage, Freezing, & Reheating
Frequently Asked Questions
Teriyaki Sheet Pan Salmon With Veggies Recipe
More Tasty Weeknight Salmon Recipes

Ingredients for Sheet Pan Salmon With veggies

Ingredients for recipe laid out on a dark grey background.

A full list of ingredients and measurements can be found in the recipe card.

Salmon: Skinless or not is up to you. With roasting sheet-pan salmon, you don’t get that crispy skin you do with a high-heat skillet, but I still go for skin-on because it’s nutrient-dense. As for the type of salmon, we always opt for a nice Atlantic salmon, sometimes labeled as Faroe Island salmon, Chinook, or King.
Ginger: You can use freshly grated or ginger paste.
Teriyaki sauce: My homemade teriyaki sauce is perfect for this. You could use your homemade blend as well, or a good store-bought variety.

Modifications

Vegetables: In this recipe, I’ve used broccoli, sugar snap peas, bell peppers, and scallions. But you can easily swap in other veggies. Some great options are baby corn, carrots, bok choy, green beans, mushrooms, cauliflower, and zucchini!

Pro Tip

Letting your salmon come to room temperature before cooking helps you get a more even cook. This is why, in this recipe, I don’t instruct you to put the salmon in the fridge while marinating—unless, of course, you’re marinating for hours in advance.

How to Make Sheet Pan Salmon With Veggies

Salmon fillets in a marinade in glass bowl.

Step 1: Marinate the Salmon

Preheat the oven to 425º F. In a large mixing bowl, whisk 2 tablespoons of the sesame oil with the grated ginger (a microplane makes grating super easy), garlic cloves, soy sauce, and 2 tablespoons of the teriyaki sauce. Pop the salmon fillets into the marinade face down. Make sure each fillet is covered with the marinade; set the bowl aside.

Step 2: Season the Vegetables

In a separate mixing bowl, whisk together the remaining 2 tablespoons of sesame oil, garlic powder, salt, and pepper. Transfer the chopped veggies into that bowl and toss to evenly coat them all.

Step 3: Bake the Vegetables

Line a baking sheet with parchment paper, then dump the chopped veggies onto it and spread them out evenly. Pop them in the oven to bake for 10 minutes.

Step 4: Add the Salmon to the baking Sheet

After 10 minutes, use a spatula to move the veggies to the sides of the baking sheet to make room for the salmon. Using tongs, transfer the salmon fillets to the baking sheet.

Veggies and uncooked marinated salmon fillets on a baking sheet.

Step 5: Bake the Salmon With the Veggies

Pop the baking sheet back into the oven for another 10-12 minutes, or until the salmon registers 135-140ºF on a meat thermometer. You want the salmon to be medium to over medium, so try not to pass 145ºF.

Step 6: Finishing Touches

When done, take the baking sheet out of the oven, slather the rest of the teriyaki sauce over the salmon fillets, and garnish with sesame seeds.

Cooked fish fillets on a sheet pan with roasted vegetables.

What to Serve With Sheet Pan Salmon

Storage, Freezing, & Reheating

To store: Both the salmon and veggies will keep in the fridge in an airtight container for up to 4 days.
To freeze: Pack the salmon and the veggies individually. Once everything has cooled, spread the veggies out on a baking sheet and pop them into the freezer for about an hour or two, until they have solidified, then transfer them into a gallon-sized freezer bag. Flatten it so you can lay it flat in the freezer, which will save space and prevent veggies from sticking together. The salmon fillets can be individually wrapped in plastic wrap, then packed together in a freezer bag or freezer-friendly container.
To reheat: Plate your salmon and veggies on a microwave-safe plate and reheat in the microwave in 25 second increments until warmed through.

Frequently Asked Questions

What veggies go well with salmon?

Salmon pairs well with any vegetable, so choose your veggies based on the dish’s flavor profile. For an Asian-influenced salmon dish, broccoli, snap peas, carrots, and bell peppers are great. For Mediterranean, lean into things like red onion, artichokes, zucchini, etc.

Should I cook salmon on parchment paper or aluminum foil?

I always choose unbleached parchment paper. Aluminum foil can leach chemicals into foods under certain circumstances, and even though it’s said to be safe in small amounts to healthy individuals, I would rather err on the side of caution.

Fillets with chili sauce over vegetables and rice on a plate.

If you try this Homemade Teriyaki Sauce, or any other recipe here at Killing Thyme, please pop back in and leave a 🌟 star rating! And let me know how it went in the 📝 comments below.